The complete cook book

Peel and divide them once each way and lay them in a baking dish. Pour over them the following syrup : One tablespoonful of sugar, one-half tablespoonful of lemon juice, a tiny pinch of salt and a teaspoonful of butter to each banana; add water just to show among the slices ; bake in a quick oven fifteen minutes. PINEAPPLE HASH. Select a large, ripe pineapple ; cut off the top three inches thick, then scoop out the inside, being careful not to break the rind ; take out the core and chop the pulp coarsely; add three bananas and two oranges sliced thin ; chop all into bits ; sweeten with one cup of powdered sugar, then stuff the pineapple hull with this mixture; cover with grated cocoanut and lay the cover on. Serve in punch glasses. 254 The Complete Cook Book. BAKED QUINCES. Quinces are very delicious baked. After a thorough washing and coring, parboil until almost tender, then arrange in a baking pan, fill the centers with sugar and a bit of butter, pour around them the water in which they were parboiled and continue baking until done. Serve warm. TAPIOCA WITH APPLES OR PEACHES. Take one cup of tapioca, cover it with cold water and set on the back of the stove until it is thoroughly dissolved ; when it becomes starchy add one quart of boiling water, a pinch of salt, one teaspoonful of vanilla, and sweeten to taste ; cover the bottom of a pudding dish with fresh peaches, pears or apples; pour the tapioca over the fruit and bake in oven until well done. A NICE DESSERT OF APPLES. Pare and weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of "A" sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one large lemon or two small ones. Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream. LEMON JELLY. One-half box gelatine, one scant cup cold water, one pint boiling water, one cup sugar, one-half cup lemon juice (large), one square inch stick cinnamon. Soak the gelatine in the cold water till soft. Shave the lemon rind thin, using none of the white. Steep it with the cinnamon in the pint of boiling water ten minutes, then add the soaked gelatine, sugar, and lemon juice, and when dissolved strain. ITALIAN JELLY, OR FRUIT MOULDED IN JELLY. One-half box gelatine, one-half cup cold water, rind and juice of one lemon, one scant cup of boiling water, The Complete Cook Book. 255 one cup sugar, one pint orange juice, one cup fruit. Soak the gelatine in the cold water tillsoft. Shave the rind of the lemon, using only the yellow part, and soak with the gelatine. Pour on the boiling water; add the sugar, lemon juice, and orange juice. Strain through a fine napkin into a pitcher, or something from which it can be poured. Wet a mould in cold water, and pack it in a pan of ice. Put in a layer of jelly half an inch deep and harden it, then a layer of candied fruit or sections of oranges, fastening each piece of fruit in place with a little jelly before adding enough to cover the fruit, otherwise the fruit will float. Repeat till the mould is full. Place the pitcher where the jelly will keep liquid but not hot, and be sure that every piece of fruit is firmly in place before adding more. This may be made with lemon or wine jelly. A variety of designs may be made by arranging different colors of fruii; and it well repays one for the trouble, which seems very slight after the first attempt. Do not devote your whole morning to it, but look at it occasionally while you are doing other things, adding fruit and jelly as required ; and before you are conscious of it, the dish will be prepared. OEANGE BASKETS.